Spanish lemon muffins (Magdalenas)

1. Finely grate the lemon zest. Beat the eggs with the sugar and lemon zest using a mixer for 5-6 minutes until pale and fluffy.

2. With the mixer running, add the oil in a thin stream, then the milk.

3. Sift the flour with the baking powder and salt and fold gently into the egg mixture with a spatula so the foam doesn't collapse.

4. Cover the batter and chill for at least 1 hour (or overnight) – this is what makes the tops rise high. Meanwhile preheat the oven to 220 °C.

5. Fill paper cases three-quarters full, sprinkle the tops with a little sugar, bake for 5 minutes, then lower the heat to 190 °C and bake for another 10-12 minutes until golden.

6. Leave to cool on a rack and serve for breakfast with coffee or hot chocolate.

Tip: The characteristic "hat" comes from the thermal shock of cold batter and a hot oven – don't skip the resting time.